Kids and nursing moms need plenty of snacks and desserts all day long!  There is plenty of variety here: chocolate, fruit, cakes, and cookies.

4 large bananas
2 tbsp. margarine, melted
2 tbsp. brown sugar
1 tsp. cinnamon
Cut each banana in half lengthwise.  Place in an oven-proof dish with cut sides facing up.  In a small bowl, mix together margarine, brown sugar, and cinnamon.  Pour over the bananas.  Cover dish with foil.  Bake at 350 for 45 minutes.
4 large bananas
2 tbsp. margarine, melted
2 tbsp. brown sugar
1 tsp. cinnamon
3/4 cup margarine
1/2 cup brown sugar
1/2 tsp. vanilla
1 enerG egg yolk
1 1/3 cups flour
1/4 tsp. salt
2-4 tbsp. jam
In a large bowl, combine sugar, margarine, vanilla, and egg yolk.  Mix well.  Stir in flour and salt.  Roll into 1" balls.  Place on baking stone and make an indentation in center with thumb.  Bake for 8-10 minutes at 375 or until lightly browned.  Cool completely.  Fill centers with jam.
3/4 cup margarine
1/2 cup brown sugar
1/2 tsp. vanilla
1 enerG egg yolk
1 1/3 cups flour
1/4 tsp. salt
2-4 tbsp. jam
1 3/4 cup sweet potato puree
1/2 cup margarine, softened
1 cup sugar
1/2 cup rice milk
2 eggs
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 tsp. vanilla
1 pie crust (homemade or store bought)
Using a mixer, combine sweet potato and margarine.  Mix in sugar, rice milk, eggs, nutmeg, cinnamon, and vanilla.  Beat until smooth.  Pour filling into unbaked pie crust.  Bake at 350 for 55-60 minutes or until a knife comes out clean.
1 3/4 cup sweet potato puree
1/2 cup margarine, softened
1 cup sugar
1/2 cup rice milk
2 eggs
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 tsp. vanilla
1 pie crust (homemade or store bought)
2 1/4 cups flour
2 tsp. cardamom
1 tsp. baking soda
1/2 tsp. salt
1/2 cup shortening
1/4 cup margarine, softened
1 1/2 cups sugar
2 egg replacers
2 tsp. vanilla
In a medium bowl, combine flour, cardamom, baking soda, and salt.  In a large bowl, cream together shortening, margarine, and sugar until light and fluffy.  Beat in egg replacers and vanilla until well combined.  Add dry ingredients to wet ingredients until dough comes together.  Shape into 1" balls and bake at 350 for 11-14 minutes or until cookies are set and very light golden around the edges.  Cool on a wire rack.
2 1/4 cups flour
2 tsp. cardamom
1 tsp. baking soda
1/2 tsp. salt
1/2 cup shortening
1/4 cup margarine, softened
1 1/2 cups sugar
2 tsp. vanilla
3/4 cup oats
3/4 cup flour
1/2 cup brown sugar
1 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. salt
3 tbsp. maple syrup
3 tbsp. shortening
Fruit Filling:
5 cups pears, peeled and cut into 1/2" chunks
1 tsp. lemon juice
1 tbsp. cornstarch or arrowroot
1/4 tsp. cinnamon
1 tbsp. maple syrup
Spray a 11x7 or 9x9 pan.  Combine oats, flour, brown sugar, cinnamon, ginger, and salt in a medium bowl and stir with a fork to combine.  Add the shortening and maple syrup and stir to create a coarse meal.  In a separate large bowl, toss together pears, lemon juice, cornstarch, cinnamon, and maple syrup.  Pour fruit into pan, then evenly sprinkle the crumb topping over all.  Bake at 350 for 30 minutes or until the topping is golden brown.  Let cool for 15 minutes before serving.
3/4 cup oats
3/4 cup flour
1/2 cup brown sugar
1 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. salt
3 tbsp. maple syrup
3 tbsp. shortening
Fruit Filling:
5 cups pears, peeled and cut into 1/2" chunks
1 tsp. lemon juice
1 tbsp. cornstarch or arrowroot
1/4 tsp. cinnamon
1 tbsp. maple syrup
1 cup margarine, softened
1 1/2 cups brown sugar
1 tsp. vanilla
2 cups flour
1 cup mini chocolate chips
Cream margarine and sugar together.  Add remaining ingredients and mix well.  Roll into 1 inch balls.  Refrigerate until firm, about 30 minutes.  Dip in chocolate, drizzle with chocolate or eat as is.  Store in the refrigerator.
1 cup margarine, softened
1 1/2 cups brown sugar
1 tsp. vanilla
2 cups flour
1 cup mini chocolate chips
3 tbsp. margarine
10 oz. bag mini marshmallows
1/4 cup yellow cake mix
6 cups rice krispies cereal
1.75 oz. container of sprinkles
Melt margarine in a large saucepan over low heat and add marshmallows.  Stir until they begin to melt, adding in cake mix one spoonful at a time so its combined.  Stir in cereal so it is completely coated with marshmallow mixture.  Sprinkle in half of the sprinkles and mix.  Press into a baking dish (9x13 for thinner, 9x9 for thicker) and top with remaining sprinkles.  Let sit for about 30 minutes before cutting.
3 tbsp. margarine
10 oz. bag mini marshmallows
1/4 cup yellow cake mix
6 cups rice krispies cereal
1.75 oz. container of sprinkles
1 cup margarine
2 cups flour
1/4 cup water
Solo cake and pastry filling OR jam
Cut the margarine into the flour using a pastry blender.  Add the water, and knead until well-blended.  Roll out dough to 1/8" thickness on a well-floured surface.  Cut dough into 2" squares.  Put a teaspoonful of filling into the middle of each square.  Fold over the two opposite sides to form trianges.  Place the cookies on a baking stone and bake at 375 for 15-18 minutes or until just starting to brown.
1 cup margarine
2 cups flour
1/4 cup water
Solo cake and pastry filling OR jam
1 cup shortening
1 cup brown sugar
1 cup sugar
2 egg replacers
1 tsp. vanilla
1 1/2 cups flour
1 tsp. salt
1 tsp. baking soda
2 to 2 1/2 cups oats
In alarge bowl, cream together the shortening and sugars.  Add the egg replacers and vanilla and beat until well combined.  In a small bowl, combine the flour, salt, and baking soda.  Add to wet mixture and blend well.  Stir in the oats, starting with 2 cups.  Add an extra half-cup if mixture is too wet.  Form the dough into three cylinders with a diameter of 1 1/2".  Wrap in waxed paper and chill for at least 1 hour in the refrigerator (or freeze if desired).  When ready to bake, cut into 1/2" slices.  Bake at 350 for 10-12 minutes or until lightly browned.
1 cup shortening
1 cup brown sugar
1 cup sugar
1 tsp. vanilla
1 1/2 cups flour
1 tsp. salt
1 tsp. baking soda
2 to 2 1/2 cups oats
1 cup flour
2/3 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. salt
1/2 cup rice milk
1 can (15 oz.) pears, drained
1/2 cup chopped pecans or oats
3/4 cup brown sugar
1/4 cup margarine
3/4 cup boiling water
In a large mixing bowl, stir together the flour, sugar, baking powder, spices, and salt. Add the rice milk and beat until smooth.  Stir in the pears and pecans/oats.  Spread batter into a 8x8 or 11x7 baking dish.  In a separate bowl, combien the brown sugar, margarine, and boiling water; mix well.  Pour the brown sugar mixture over the batter.  Bake at 375 for 45 minutes.
1 cup flour
2/3 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. salt
1/2 cup rice milk
1 can (15 oz.) pears, drained
1/2 cup chopped pecans or oats
3/4 cup brown sugar
1/4 cup margarine
3/4 cup boiling water
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